gluten-free

This special edition features stories from the Middle School Division of the 2018 HIKI NŌ Fall Challenge. On October 19, 2018, ten participating high school teams and twelve participating middle school teams were given four days to complete a HIKI NŌ story based on the theme “the story behind the food”. Teachers could not provide hands-on help. The students had to conceptualize, research, arrange, shoot, write and edit their stories on their own. The completed stories were scored by members of the HIKI NŌ editorial board based on the following criteria:

How well did the story capture the essence of the assigned theme?

How well did the entry fulfill the HIKI NŌ Story Criteria (the criteria used throughout the school year to determine which stories are approved to air on HIKI NŌ)?

How much did production values (the quality of the cinematography, editing and sound) contribute to the overall effectiveness of the story?

Based on the cumulative scores, first place, second place, third place and honorable mention awards were given in both the high school and middle school divisions.

The winning middle school stories featured in this episode are:

–First Place: The Fall Challenge team from Wai‘anae Intermediate School in West O‘ahu opened their entry with a meal being prepared. The story behind that meal is that it is being prepared by and for residents of Hope Lodge, a Honolulu facility where families of Neighbor Island cancer patients who are on O‘ahu for treatment can stay.

–Second Place: Ewa Makai Middle School on O‘ahu told the story of Ali‘itasi Ponder, the woman behind Aunty’s Lil’ Green Hut, an organic, gluten-free food truck on O‘ahu’s North Shore.

–Volcano School of Arts and Sciences on Hawai‘i Island introduced us to the family behind Dimple Cheek Farm and Café.

–Hongwanji Mission School on O‘ahu featured Kahuku Farms.

–Kealakehe Intermediate School on Hawai‘i Island told the story of a woman who is inspired to cook by the spirit of her late mother.

First place winners will receive $500 worth of production equipment for their school’s media program. Second place winners will receive $300 worth of production equipment for their school’s media program. Third place winners will receive $200 worth of production equipment for their school’s media program. Honorable mention winners will receive $100 worth of production equipment for their school’s media program.

Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt is harvested from the pink waters of Aigues Mortes, a region of salt ponds bigger than Paris. Then, Pete meets up with the mother-daughter chef team of Reine and Nadia Sammut to source fresh artichokes from their local field and prepare them at their stellar countryside restaurant. Nadia has made it a point in her family’s restaurant to incorporate gluten-free items after she discovered she had Celiac disease; her mother Reine, who has been the owner of the restaurant for decades, melds her classic techniques with allergy-conscious ingredients. French heritage is found in both the setting and the feast: on the menu are artichokes Provençal, gluten-free focaccia, and a luscious lamb stew.